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master's thesis
Optimiranje jelovnika za djecu s posebnim potrebama
2009. urn:nbn:hr:109:060437
Buzjak, Vlatka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Buzjak, V. (2009). Optimiranje jelovnika za djecu s posebnim potrebama (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:060437

Buzjak, Vlatka. "Optimiranje jelovnika za djecu s posebnim potrebama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:060437

Buzjak, Vlatka. "Optimiranje jelovnika za djecu s posebnim potrebama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:060437

Buzjak, V. (2009). 'Optimiranje jelovnika za djecu s posebnim potrebama', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:060437

Buzjak V. Optimiranje jelovnika za djecu s posebnim potrebama [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:060437

V. Buzjak, "Optimiranje jelovnika za djecu s posebnim potrebama", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:060437

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Metadata
TitleOptimiranje jelovnika za djecu s posebnim potrebama
Title (english)Menu optimization for children with disabilities
AuthorVlatka Buzjak
MentorMarija Adam-Perl (mentor)
MBZ: 103142
Committee memberAntonija Perl Pirički (član povjerenstva)
Committee memberMarija Adam-Perl (član povjerenstva)
MBZ: 103142
Committee memberDamir Magdić (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
MBZ: 235380
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2009-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Cilj rada je bio primjenom linearnog programiranja sastaviti jelovnik za pet dana za djecu i mladež u dobi od 8 do 19 godina koji uključuje užinu i ručak u školi za učenike s posebnim potrebama. Metodom vaganja i bilježenja provedenom u ožujku 2008. godine prikupljeni su podaci za postojeći jelovnik (pet uzastopnih dana u tjednu, dok je šesti dan bio slučajno odabran u idućem tjednu). Za zabilježena jela izračunat je hranjivi sastav i količina energije. Iz dobivenih podataka su vidljiva odstupanja od preporučenih unosa. Unos kalcija zadovoljava tek 37 % preporuka. Udio energije iz ugljikohidrata, proteina i masti razlikuje se po danima. Udio energije iz masti kreće se od 28 % do 40 %. Optimirani obroci sastavljeni su tako da budu zadovoljene energetske potrebe i potrebe za hranjivim tvarima prema zadanim ograničenjima za djecu, adolescente i adolescentice. U optimiranim jelovnicima gotovo su zadovoljene sve preporučene vrijednosti za unos hranjivih tvari i energije te su smanjene razlike u udjelima energije iz ugljikohidrata, proteina i masti tijekom tjedna. Cijena oba obroka svih jelovnika u prosjeku iznosi 11,54 kn te odgovara cijeni od 12 kn koja je na raspolaganju.
Abstract (english)
The aim of this paperwork was to compose five days menu for children and youth aged from 8 to 19 years applaying linear programming, which includes snack and lunch in school for children with disabilities. Data for existing menu were collected by method of balacing and notation carried out in March 2008 (five successive days in a week and 6th day was randomize from next week). Nutritional composition and energy content were counted for noted dishes. Deviations from recommended intakes were evident from collected data. Recommendation for calcium intake were satisfied only with 37%. Percent of energy obtained from carbohydrates, proteins and lipids was varying over the days. Percent of energy obtained from lipids varied from 28% to 40%. Meals were optimized in a way to satisfy recommendations for energy and nutrients intakes due to restrictions given for children and adolescent girls and boys. Almost all recommendations for energy and nutrients intakes were satisfied in optimized menus and variation in percent of energy obtained from carbohydrates, proteins and lipids during week was reduced. Price of both meals was total 11,54 kn and it fits in 12 kn that were avaliable.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:060437
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-02 14:26:07